HACCP, or the Hazard Analysis Critical Control Point system, is a process control system that identifies where hazards might occur in the food production process and puts into place stringent actions to take to prevent the hazards from occurring. By strictly monitoring and controlling each step of the process, there is less chance for hazards to occur.

Benefits of HACCP
  • A preventative approach to food safety
  • Food safety standards increase
  • Can help identify process improvements
  • Organises your process to produce safe food
  • Reduces the need for, and the cost of end product testing
  • Is complementary to quality management systems such as ISO 9000
  • Provides evidence of due diligence
  • Reduces the likelihood of product recall & adverse publicity
  • Enhances customer satisfaction / reduces dissatisfaction
  • Facilitates better understanding of food packaging safety issues throughout the organization
  • Improves staff performance through the promotion of team spirit
  • Improves staff morale and motivation through a cleaner working environment
  • Helps maintain compliance to the BRC Global Standard - Food Packaging